A Restaurant Cashier handles financial transactions within a restaurant, including accepting payments, issuing receipts, and providing customer service. They also assist with basic inventory management and order processing, and may help with customer inquiries. Key Responsibilities: Financial Transactions: Accurately process payments in various forms (cash, credit, debit) using a POS system. Customer Service: Greet customers, answer inquiries, and resolve any issues. Cash Handling: Balance the cash drawer at the end of each shift and maintain accurate transaction records. Receipts: Issue receipts and ensure their accuracy. Inventory: Assist with basic inventory management and restocking. Order Processing: May assist with taking orders, placing them into the system, and notifying the kitchen. Other Tasks: May also be responsible for upselling, making recommendations, and booking reservations. Job Types: Full-time, Permanent Pay: ₹14,000.00 - ₹17,500.00 per month Benefits: Food provided Provident Fund Schedule: Day shift Fixed shift Morning shift Work Location: In person
A Dosa Master, or Dosa maker, is a skilled cook specializing in preparing various dosas and South Indian dishes. They are responsible for ensuring consistent taste, quality, and presentation of dosas, managing dosa batter and ingredients, and maintaining hygiene in the cooking area Job Types: Full-time, Permanent Pay: ₹18,000.00 - ₹26,000.00 per month Benefits: Food provided Provident Fund Schedule: Day shift Fixed shift Morning shift Work Location: In person
A Dosa Master, or Dosa maker, is a skilled cook specializing in preparing various dosas and South Indian dishes. They are responsible for ensuring consistent taste, quality, and presentation of dosas, managing dosa batter and ingredients, and maintaining hygiene in the cooking area Job Types: Full-time, Permanent Pay: ₹18,000.00 - ₹26,000.00 per month Benefits: Food provided Provident Fund Schedule: Day shift Fixed shift Morning shift Work Location: In person
Ensure customer satisfaction through personalized communication and proactive problem solving. Train a team of service team & hosts to provide a better customer service. Conduct discussions with dining supervisor/GRE to reduce customer complaints by reviewing feedback notes. Briefing service teams regarding customer feedbacks and for better improvements. Resolving customer complaints in dining space to avoid negative reviews. Maintain a clean and organized restaurant environment, including enforcing health and safety standards. Forecast inventory needs and place orders to ensure an adequate supply of food and beverages. Develop and execute marketing strategies to increase restaurant traffic and revenue. Regular meeting with dining supervisor/GRE & CDP for sale progress as well as cost control. Discuss with the CDP to ensure that enough raw materials are consumed for preparing foods. Monitoring petty cash expenses. Setting staff duty rosters daily. Make sure staff weekly offs and leave are managed without affecting outlet operations. Make sure periodic maintenance are done for the kitchen equipment and fixed assets. Ensure the upkeep and hygiene of the restaurant and premises. Periodic check of staff accommodation and make sure rooms and premises are maintained well. Job Types: Full-time, Permanent Pay: ₹30,000.00 - ₹35,000.00 per month Benefits: Food provided Provident Fund Schedule: Day shift Fixed shift Morning shift Work Location: In person
Store Ensuring upkeep of store and compliance to cleaning schedules Raise purchase requests based on re-order levels for rm, packing materials (pm) and cleaning materials (cm) Raise Goods Inward Note (GIN) of materials coming into the store (purchases) Ensuring compliance to storage standards and guidelines based on first in first out (fifo) Monitor and record all issues from the store Ensuring Issues are as per fifo Monthly stock taking of rm, pm and cm Periodic stock taking of Semi-finished Food (sff) Raise production request of sff based on minimum/maximum quantity Data Entry Enter all STOs – to outlets, central kitchen and staff consumption on daily basis Prepare daily Bill Of Material for all outlets Cleaning and maintenance Implementing and coordinating periodic cleaning as per cleaning schedule Ensure compliance to hygiene and safety standards in store and premises Periodic checking and maintaining cleaning checklist Periodic maintenance and upkeep of cold room and blast chiller Reporting Verification of Items coming into the store - GIN reports - fortnight Dispatch of items to outlets – STO / Delivery notes – Daily Cleaning checklist – Weekly & Monthly Stock variance report – Monthly STO vs GIN variance report – Weekly Quarterly stock of utensils, cooking vessels, dispatch containers etc. Job Types: Full-time, Permanent Pay: ₹22,000.00 - ₹30,000.00 per month Benefits: Food provided Provident Fund Schedule: Day shift Fixed shift Morning shift Work Location: In person
Store Ensuring upkeep of store and compliance to cleaning schedules Raise purchase requests based on re-order levels for rm, packing materials (pm) and cleaning materials (cm) Raise Goods Inward Note (GIN) of materials coming into the store (purchases) Ensuring compliance to storage standards and guidelines based on first in first out (fifo) Monitor and record all issues from the store Ensuring Issues are as per fifo Monthly stock taking of rm, pm and cm Periodic stock taking of Semi-finished Food (sff) Raise production request of sff based on minimum/maximum quantity Data Entry Enter all STOs – to outlets, central kitchen and staff consumption on daily basis Prepare daily Bill Of Material for all outlets Cleaning and maintenance Implementing and coordinating periodic cleaning as per cleaning schedule Ensure compliance to hygiene and safety standards in store and premises Periodic checking and maintaining cleaning checklist Periodic maintenance and upkeep of cold room and blast chiller Reporting Verification of Items coming into the store - GIN reports - fortnight Dispatch of items to outlets – STO / Delivery notes – Daily Cleaning checklist – Weekly & Monthly Stock variance report – Monthly STO vs GIN variance report – Weekly Quarterly stock of utensils, cooking vessels, dispatch containers etc. Job Types: Full-time, Permanent Pay: ₹22,000.00 - ₹30,000.00 per month Benefits: Food provided Provident Fund Schedule: Day shift Fixed shift Morning shift Work Location: In person
JOB RESPONSIBILITIES HR Policy and Compliance Develop and implement HR policies and procedures that adhere to labour laws and regulations and align with the company's values and objectives. Ensure operational compliance with all applicable labour laws and regulations; and stay abreast of changes in employment law and industry best practices. Liaise with and maintain good relations with the Labour Department and officers. Manpower Management Perform branch wise manpower planning and scheduling to ensure availability of adequate workforce to achieve organisational objectives. Maintain manpower budgets for each outlet. Talent Acquisition Develop and implement recruitment strategies to attract quality candidates for various positions (front-of-house, back-of-house, management). Utilize various recruitment channels (online job portals, culinary training institutes, labour contractors, industry contacts, social media, employee referrals etc.) to source candidates. Conduct interviews, assess candidates' skills and experience, and make hiring decisions. Ensure to provide a smooth and positive candidate experience. Ensure that employees are hired only after thorough background verification. Manage the onboarding process for new hires, ensuring they receive proper induction and orientation. Training and Development Identify training needs and develop programs to enhance employee skills and knowledge. Conduct soft skills and basic development training, like personal grooming, hygiene, workplace safety and company policies for employees Coordinate and organise technical training sessions on various topics, including customer service, food safety, restaurant and personal hygiene. Performance Management Implement performance management frameworks (by developing and monitoring employee Key Result Areas (KRAs) / Key Performance Indicators (KPIs) to evaluate employee performance and provide constructive feedback. Review and approve monthly incentives of employees. Employee Relations Foster a positive and productive work environment by addressing employee concerns, resolving conflicts and promoting effective communication. Manage employee relations issues, including disciplinary actions and performance improvement plans, ensuring compliance with labour laws and company policies. Develop and implement employee welfare and engagement programs. Conduct workplace inspections to monitor compliance with safety regulations to ensure workplace safety. Conduct exit interviews to gather feedback and identify areas for improvement. Others Ensure employee records are accurately maintained Sand ensure confidentiality of sensitive information. Coordinate and administer staff accommodations and ensure compliance of safety regulations and hygiene standards. Engage and coordinate with HR related third party service providers from contracting to exit stage. JOB REQUIREMENTS AND SKILLS Proven experience as an HR Manager, preferably in the restaurant or hospitality industry. Strong knowledge of Labour Law and HR best practices. Strong understanding of recruitment best practices and techniques. Ability to speak Hindi is mandatory. Proficiency in HRIS and payroll systems. Proven team management skills. Excellent interpersonal, communication, leadership, decision-making, conflict- resolution and problem-solving skills. Ability to work independently in a challenging environment and manage multiple tasks and priorities simultaneously. Ability to work under pressure, prioritize tasks, and meet deadlines. High level of integrity, confidentiality, and professionalism. High attention to detail and accuracy. WORK EXPERIENCE AND EDUCATIONAL REQUIREMENTS Bachelor’s degree in human resources management or related field; master’s degree or certification is a plus. At least 5 plus years’ experience as an HR Manager, preferably in the restaurants or food and beverage industry. Familiarity with various recruitment channels, including social media, online job boards, Job fairs and employee referrals. Experience in conducting training and development programs. Job Types: Full-time, Permanent Pay: ₹40,000.00 - ₹50,000.00 per month Benefits: Food provided Provident Fund Schedule: Day shift Fixed shift Morning shift Experience: Human resources: 5 years (Required) Language: Hindi (Required) Work Location: In person
Store Ensuring upkeep of store and compliance to cleaning schedules Raise purchase requests based on re-order levels for rm, packing materials (pm) and cleaning materials (cm) Raise Goods Inward Note (GIN) of materials coming into the store (purchases) Ensuring compliance to storage standards and guidelines based on first in first out (fifo) Monitor and record all issues from the store Ensuring Issues are as per fifo Monthly stock taking of rm, pm and cm Periodic stock taking of Semi-finished Food (sff) Raise production request of sff based on minimum/maximum quantity Data Entry Enter all STOs – to outlets, central kitchen and staff consumption on daily basis Prepare daily Bill Of Material for all outlets Cleaning and maintenance Implementing and coordinating periodic cleaning as per cleaning schedule Ensure compliance to hygiene and safety standards in store and premises Periodic checking and maintaining cleaning checklist Periodic maintenance and upkeep of cold room and blast chiller Reporting Verification of Items coming into the store - GIN reports - fortnight Dispatch of items to outlets – STO / Delivery notes – Daily Cleaning checklist – Weekly & Monthly Stock variance report – Monthly STO vs GIN variance report – Weekly Quarterly stock of utensils, cooking vessels, dispatch containers etc. Job Types: Full-time, Permanent Pay: ₹22,000.00 - ₹30,000.00 per month Benefits: Food provided Education: Diploma (Preferred) Experience: Restaurant: 3 years (Required) Work Location: In person
Store Ensuring upkeep of store and compliance to cleaning schedules Raise purchase requests based on re-order levels for rm, packing materials (pm) and cleaning materials (cm) Raise Goods Inward Note (GIN) of materials coming into the store (purchases) Ensuring compliance to storage standards and guidelines based on first in first out (fifo) Monitor and record all issues from the store Ensuring Issues are as per fifo Monthly stock taking of rm, pm and cm Periodic stock taking of Semi-finished Food (sff) Raise production request of sff based on minimum/maximum quantity Data Entry Enter all STOs – to outlets, central kitchen and staff consumption on daily basis Prepare daily Bill Of Material for all outlets Cleaning and maintenance Implementing and coordinating periodic cleaning as per cleaning schedule Ensure compliance to hygiene and safety standards in store and premises Periodic checking and maintaining cleaning checklist Periodic maintenance and upkeep of cold room and blast chiller Reporting Verification of Items coming into the store - GIN reports - fortnight Dispatch of items to outlets – STO / Delivery notes – Daily Cleaning checklist – Weekly & Monthly Stock variance report – Monthly STO vs GIN variance report – Weekly Quarterly stock of utensils, cooking vessels, dispatch containers etc. Job Types: Full-time, Permanent Pay: ₹22,000.00 - ₹30,000.00 per month Benefits: Food provided Education: Diploma (Preferred) Experience: Restaurant: 3 years (Required) Work Location: In person
Manage delivery operations ● Manage daily delivery operations across multiple outlets, ensuring timely and accurate order fulfillment ● Monitor KPIs such as delivery time, order accuracy, customer satisfaction, and cost per delivery ● Implement SOPs for delivery processes, packaging standards, and hygiene protocols ● Coordinate with third party agencies for smooth delivery operation ● Work closely with POC of delivery partners to improve performance ● Identify bottlenecks and implement process improvements to reduce delivery time and cost Team Management ● Recruit, train, and supervise delivery coordinators, packing staff and delivery executives ● Work closely with outlet team to improve delivery operations ● Conduct regular performance reviews and provide coaching for continuous improvement ● Ensure compliance with safety standards and local regulations Customer Experience ● Resolve escalated delivery-related customer complaints with empathy and urgency ● Analyse feedback trends to improve delivery experience and packaging quality ● Collaborate with marketing and customer service teams on loyalty and feedback initiatives QUALIFICATION & JOB REQUIREMENTS ● 5+ years of experience in delivery/logistics operations, preferably in food service or retail ● Prior experience of managing restaurant delivery operations or cloud kitchen models. ● Proven track record of managing multi-location delivery teams ● Strong analytical skills and familiarity with delivery tech platforms ● Excellent communication, leadership, and problem-solving abilities ● Ability to work independently and as part of a team. ● Strong problem-solving and decision-making skills. ● Proficiency in restaurant management software , online delivery platform operations and office suite. ● Languages – English, Malayalam, Hindi. Job Types: Full-time, Permanent Pay: ₹32,000.00 - ₹35,000.00 per month Benefits: Food provided Experience: Restaurant: 4 years (Required) Delivery in food service: 5 years (Required) Language: Hindi (Preferred) Work Location: In person
Team Management and Leadership: Lead, motivate, and mentor restaurant managers and staff, fostering a positive and productive work environment. Provide guidance and support to restaurant teams in areas such as customer service, conflict resolution, and problem-solving. Ensure adequate staffing levels, scheduling, and training to meet operational needs. Business Development Establish networks and partnership to improve restaurant sales and institutional sales Explore and develop new revenue streams to maximise revenue Overseeing Daily Operations: Ensure that each restaurant operates efficiently and effectively within established guidelines, procedures, and budgets. Monitor key performance indicators (KPIs) such as sales, food costs, labour costs, and customer satisfaction, taking corrective action as needed. Maintain consistent quality control for food handling and service across all locations. Manage inventory levels of front of the house supplies, and equipment to optimize efficiency and minimize waste. Customer Experience : Ensure a consistently positive customer experience across all restaurant locations. Ensure high standard of service, implementing and maintaining service SOP. Monitor and evaluate customer feedback and google reviews. Address complaints and implement measures to improve satisfaction. Maintain high standards of cleanliness, hygiene, and ambiance in the restaurants, implement cleaning SOP and schedules. Marketing & Sales: Collaborate with the marketing team to implement local marketing initiatives. Identify opportunities to drive sales and increase customer traffic. Monitor competitor activities and trends. Participate in promising local events and festivals to spread brand. Financial Performance : Analyse financial data, identify trends, and implement strategies to improve performance. Manage budgets, control costs, and maximize revenue generation. Assist in Manpower planning and setting outlet wise count and budgets to ensure efficient utilisation of manpower and maximise efficiency. Compliance and Safety : Ensure compliance with all relevant food safety regulations, health codes, and licensing requirements. Implement and enforce safety protocols to prevent accidents and maintain a safe working environment. Stay abreast of industry trends and best practices in restaurant operations. Formulate SOP’s and checklists to facilitate a professional and process based working culture. Implement SOP’s to improve hygiene and safety standards of the restaurants and ensure the same are upheld by the outlet team. Additional Responsibilities : Conduct reviews and audits of existing standard operating procedures. Work on improving and implementing SOP’s. Participate in Sales and Operations Planning forecasting processes. Coordinate and implement Sales improvement initiatives and plans. Coordinate preventive maintenance checks and upkeep of IT, facility and equipment to ensure smooth and uninterrupted operations. QUALIFICATION & JOB REQUIREMENTS Bachelor’s degree in business administration, Hospitality Management, or a related field preferred. Minimum of 8 years of experience in restaurant operations management, preferably in a multi-unit environment. Proven track record of success in managing restaurant operations, achieving financial targets, and leading teams. Strong understanding of restaurant financials, including P&L statements, budgeting, and cost control. Excellent communication, interpersonal, and leadership skills. Ability to work independently and as part of a team. Strong problem-solving and decision-making skills. Proficiency in restaurant management software and Microsoft Office Suite. Languages – English, Malayalam, Hindi. Job Types: Full-time, Permanent Pay: ₹45,000.00 - ₹55,000.00 per month Benefits: Food provided Experience: Restaurant management: 7 years (Required) Operation in Restaurant: 7 years (Required) Work Location: In person
As a Delivery Operations Manager, you will be responsible for overseeing the daily delivery operations of multiple outlets, ensuring timely and accurate order fulfillment. Your role will involve monitoring key performance indicators such as delivery time, order accuracy, customer satisfaction, and cost per delivery. Implementing standard operating procedures for delivery processes, packaging standards, and hygiene protocols will be essential to ensure smooth operations. Collaborating with third-party agencies and delivery partners will be a crucial aspect of your role to maintain a seamless delivery operation. You will work closely with the point of contact of delivery partners to enhance performance and address any operational challenges. Identifying bottlenecks and implementing process improvements to enhance efficiency and reduce delivery time and cost will be part of your responsibilities. In terms of team management, you will recruit, train, and supervise delivery coordinators, packing staff, and delivery executives. Conducting regular performance reviews, providing coaching for continuous improvement, and ensuring compliance with safety standards and local regulations will be vital to maintain a high level of service quality. When it comes to customer experience, you will be responsible for resolving escalated delivery-related customer complaints with empathy and urgency. Analyzing feedback trends to enhance the delivery experience and packaging quality will be crucial for improving customer satisfaction. Collaboration with marketing and customer service teams on loyalty and feedback initiatives will also be part of your responsibilities. You should have at least 5 years of experience in delivery/logistics operations, preferably in the food service or retail industry. Prior experience in managing restaurant delivery operations or cloud kitchen models is preferred. Strong analytical skills, familiarity with delivery tech platforms, excellent communication, leadership, and problem-solving abilities are essential for this role. Proficiency in restaurant management software, online delivery platform operations, and office suite is required. Proficiency in English, Malayalam, and Hindi languages is preferred. This is a full-time, permanent position with food provided as a benefit. You must have a minimum of 4 years of experience in the restaurant industry and 5 years in food service delivery. Proficiency in Hindi is preferred, and the work location is in person.,
Food Preparation :Prepare and assemble cold dishes, including salads, cold appetizers, vegetable and meat roll-ups, and desserts. Garnishing & Condiments :Create and prepare decorative garnishes, dips, vinaigrettes, and other condiments. Inventory & Stocking :Monitor stock levels, receive and store ingredients, rotate perishable items, and report shortages to chefs. Cleaning & Sanitation :Maintain a clean and organized pantry station, ensuring all food preparation areas and equipment are properly cleaned and sterilized. Quality Control :Ensure all prepared items meet company specifications, recipes, and quality standards. Food Safety :Adhere to health and safety regulations, monitor food plating and temperature, and ensure a safe working environment. Collaboration :Work closely with other kitchen staff and chefs to ensure efficient and timely food preparation and service. Job Types: Full-time, Permanent, Fresher Pay: ₹14,000.00 - ₹18,000.00 per month Benefits: Food provided Work Location: In person
Food Preparation :Prepare and assemble cold dishes, including salads, cold appetizers, vegetable and meat roll-ups, and desserts. Garnishing & Condiments :Create and prepare decorative garnishes, dips, vinaigrettes, and other condiments. Inventory & Stocking :Monitor stock levels, receive and store ingredients, rotate perishable items, and report shortages to chefs. Cleaning & Sanitation :Maintain a clean and organized pantry station, ensuring all food preparation areas and equipment are properly cleaned and sterilized. Quality Control :Ensure all prepared items meet company specifications, recipes, and quality standards. Food Safety :Adhere to health and safety regulations, monitor food plating and temperature, and ensure a safe working environment. Collaboration :Work closely with other kitchen staff and chefs to ensure efficient and timely food preparation and service. Job Types: Full-time, Permanent, Fresher Pay: ₹14,000.00 - ₹18,000.00 per month Benefits: Food provided Work Location: In person
As an IT Administrator, also known as a System Administrator, your primary responsibility will be to configure, maintain, and troubleshoot your company's computer systems, networks, and software. Your role will involve ensuring the smooth and secure operation of the IT infrastructure, providing technical support, and managing user accounts. Your key responsibilities will include: System Management: Installing, configuring, and maintaining hardware, software, and network equipment. Troubleshooting: Diagnosing and resolving technical issues related to hardware, software, and network problems. User Support: Providing technical assistance to users, managing user accounts, and setting up new users. Security: Implementing and maintaining security measures such as firewalls, anti-malware software, and access controls. Network Administration: Managing network infrastructure, including routers, switches, and firewalls. Server Management: Maintaining and optimizing server performance, ensuring data backup, and recovery. Software Updates: Installing and updating software and operating systems. Performance Monitoring: Monitoring system performance and security logs to identify potential issues. Documentation: Maintaining accurate records of system configurations, hardware, and software. Training: Providing training to users on new hardware and software. In addition to the core responsibilities, you will be expected to possess the following skills and qualities: Problem-solving: Analyzing complex technical issues and developing effective solutions. Communication: Effectively conveying technical information to users and other IT staff. Time Management: Prioritizing tasks and meeting deadlines. Adaptability: Keeping abreast of new technologies and best practices. Collaboration: Working efficiently with other IT professionals and departments. This is a full-time, permanent position with benefits including food provision and Provident Fund. The work schedule includes day shift, fixed shift, and morning shift at the in-person work location. For further inquiries or to apply, please contact the employer at +91 9061048195.,
A restaurant maintenance technician ensures the facility, equipment, and systems operate safely and efficiently by performing routine inspections, troubleshooting mechanical and electrical issues, and completing preventive and reactive maintenance tasks, including kitchen equipment, plumbing, and HVAC systems. Key duties involve responding to work orders, performing general building repairs, managing parts inventory, maintaining safety standards, and documenting all maintenance activities. Key Responsibilities Equipment Maintenance: Troubleshoot, repair, and maintain a wide range of restaurant equipment, including kitchen appliances (ovens, refrigerators, dishwashers), ice machines, and soda fountains. Facility & Building Maintenance: Conduct general building repairs, plumbing work (fixing leaks and clogs), and electrical tasks (replacing lightbulbs, switches, and performing basic wiring). HVAC Systems: Perform inspections, adjustments, and routine maintenance on heating, ventilation, and air conditioning (HVAC) systems. Preventive Maintenance: Execute scheduled preventive maintenance (PM) tasks, such as cleaning filters and equipment, to prevent breakdowns. Work Order Management: Receive, prioritize, and complete assigned work orders efficiently. Emergency Response: Respond promptly to urgent maintenance issues and requests from staff or management. Inventory Management: Keep track of tools, parts, and supplies, and place orders for replacements as needed. Documentation & Reporting: Maintain accurate records of all maintenance work, repairs, and equipment history. Safety & Compliance: Adhere to all safety regulations, company policies, and food safety standards during all maintenance activities. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹20,000.00 per month Benefits: Food provided Work Location: In person
A restaurant maintenance technician ensures the facility, equipment, and systems operate safely and efficiently by performing routine inspections, troubleshooting mechanical and electrical issues, and completing preventive and reactive maintenance tasks, including kitchen equipment, plumbing, and HVAC systems. Key duties involve responding to work orders, performing general building repairs, managing parts inventory, maintaining safety standards, and documenting all maintenance activities. Key Responsibilities Equipment Maintenance: Troubleshoot, repair, and maintain a wide range of restaurant equipment, including kitchen appliances (ovens, refrigerators, dishwashers), ice machines, and soda fountains. Facility & Building Maintenance: Conduct general building repairs, plumbing work (fixing leaks and clogs), and electrical tasks (replacing lightbulbs, switches, and performing basic wiring). HVAC Systems: Perform inspections, adjustments, and routine maintenance on heating, ventilation, and air conditioning (HVAC) systems. Preventive Maintenance: Execute scheduled preventive maintenance (PM) tasks, such as cleaning filters and equipment, to prevent breakdowns. Work Order Management: Receive, prioritize, and complete assigned work orders efficiently. Emergency Response: Respond promptly to urgent maintenance issues and requests from staff or management. Inventory Management: Keep track of tools, parts, and supplies, and place orders for replacements as needed. Documentation & Reporting: Maintain accurate records of all maintenance work, repairs, and equipment history. Safety & Compliance: Adhere to all safety regulations, company policies, and food safety standards during all maintenance activities. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹20,000.00 per month Benefits: Food provided Work Location: In person
Job description: A Restaurant Cashier handles financial transactions within a restaurant, including accepting payments, issuing receipts, and providing customer service. They also assist with basic inventory management and order processing, and may help with customer inquiries. Key Responsibilities: Financial Transactions: Accurately process payments in various forms (cash, credit, debit) using a POS system. Customer Service: Greet customers, answer inquiries, and resolve any issues. Cash Handling: Balance the cash drawer at the end of each shift and maintain accurate transaction records. Receipts: Issue receipts and ensure their accuracy. Inventory: Assist with basic inventory management and restocking. Order Processing: May assist with taking orders, placing them into the system, and notifying the kitchen. Other Tasks: May also be responsible for upselling, making recommendations, and booking reservations. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹18,000.00 per month Benefits: Food provided Work Location: In person
OB RESPONSIBILITIES Oversee Daily Operations: Ensure all services meet the established standards of quality and efficiency. Coordinate between kitchen and dining room staff to execute orders efficiently. Resolve any issues promptly to enhance the dining experience. Increase revenue through sales promotions and upselling techniques Increase number of google reviews and assist marketing team with social media interactions Staff Training and Compliance: Follow up on training programs done by the company for all food and beverage staff. Ensure compliance with SOP’s and health and safety regulations. Conduct daily briefing to improve service and reduce customer issues Ensure the upkeep and hygiene of the restaurant and premises. Periodic checking of staff accommodation and making sure rooms and premises are maintained well. Customer Service: Handle customer complaints and feedback professionally to improve the dining experience. Increase customer feedback through regular personal interactions and customer feedback forms Staff Scheduling: Schedule staff shifts, considering peak meal times and special events, to ensure adequate coverage and efficient service. Maintain a positive and professional working environment for all staff members Inventory Management: Order supplies and conduct regular stock takes to minimize waste and ensure cost-effectiveness. SKILLS Excellent communication, leadership, and problem-solving skills. Strong attention to detail and commitment to quality standards. Ability to work independently and within a team to achieve common goals. Availability to work flexible hours, including weekends and holidays. Ability to manage inventory and ordering of food and supplies. Ability to speak Hindi & English fluently. Knowledge in using petpooja software is preferred. WORK EXPERIENCE AND EDUCATIONAL REQUIREMENTS A minimum of 4 years of experience in F&B service as Captain A minimum 2 years of experience in supervisory role in F&B Any Master/degree from Hotel Management Institute is preferred. Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹25,000.00 per month Work Location: In person
Job description: A Restaurant Cashier handles financial transactions within a restaurant, including accepting payments, issuing receipts, and providing customer service. They also assist with basic inventory management and order processing, and may help with customer inquiries. Key Responsibilities: Financial Transactions: Accurately process payments in various forms (cash, credit, debit) using a POS system. Customer Service: Greet customers, answer inquiries, and resolve any issues. Cash Handling: Balance the cash drawer at the end of each shift and maintain accurate transaction records. Receipts: Issue receipts and ensure their accuracy. Inventory: Assist with basic inventory management and restocking. Order Processing: May assist with taking orders, placing them into the system, and notifying the kitchen. Other Tasks: May also be responsible for upselling, making recommendations, and booking reservations. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹18,000.00 per month Benefits: Food provided Work Location: In person